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Topic: When you make hard boiled eggs --- (Read 11840 times)

do you have any special tricks you use to make them easier to peel afterward?

I try to use older eggs; fresh eggs are notoriously difficult to peel, but I'm wondering if there are some other tricks I could be trying. I love making deviled eggs this time of year, but I invariably "lose" some of the whites on eggs that don't peel well.

I drain the water, then run cold water over them for about 30 seconds to one minute. Then I drain that water and swirl them in the saucepan until they crack. Mine usually crack in a spiderweb-like pattern, then the shell slides right off of the egg.

I absolutely love tossing them into a salad or eating them for breakfast. I'm interested to see what other tips will be posted!

Really? I always thought newer eggs were easier to peel? I usually don't have a choice. Made 2.5 dozen eggs into deviled eggs for mom and dad's party last weekend. Wasn't enough.

I just put them in ice water when they are done.

You do know the ziplock bag trick for deviled eggs?

I have a machine that hard-boils the eggs using steam. It is the only specialized electronic kitchen appliance that I like. If you put the eggs in upside down from the way they were stored, the yolk ends up right in the middle.

Really? I always thought newer eggs were easier to peel? I usually don't have a choice. Made 2.5 dozen eggs into deviled eggs for mom and dad's party last weekend. Wasn't enough.

I just put them in ice water when they are done.

You do know the ziplock bag trick for deviled eggs?

I have a machine that hard-boils the eggs using steam. It is the only specialized electronic kitchen appliance that I like. If you put the eggs in upside down from the way they were stored, the yolk ends up right in the middle.

Yes, I love the Ziploc trick. Sometimes I spoon 'em in, sometimes I use the Ziploc.

I love trying different varieties of deviled eggs too - this last batch, I added some sweet pickle relish, and it was delicious.

put all the Deviled Egg "Innards" (your mixed up yellow stuff) in a large ziploc bag (frezer bag works best) smoosh it to one corner and cut a little bit of the corner of the bag off, and use it like a pastry bag

It also helps if you mush the yolks up with your fingers through the bag before putting anything else in. The yolks are less likely to be in solid hunks that will clog up the hole in the corner. The filling is then super smooth. Don't use super cheap ziplocks, though. I once had a blow-out.

Also, since I started weighing the yolks/mayo, the only cleanup is the tablespoon, and the pot that boiled the eggs.